GULKAND SHAHIGUJIA

(Mouthwatering delicacy specially curated for the festival of Holi)

Number of Pieces- 25

INGREDIENTS

GHEE 800 ml

MAIDA 500gm

OIL 120ml

FOR THE FILLING

KHOYA 600gm

GREEN CARDEMOM POWDER 8gm

ALMOND 25gm

RAISINS 25gm

DRIED COCONUT 25gm

SUGAR 350gm

GULKAND (Rose petal) 25gm

CHANDI VERK 01Leaf

PISTA 05 gm

Preparation:

Sieve the flour. Mix the Maida with Oil. Using fingers, mix well so that the mixture takes the form of bread crumbs and binds to a certain extent.

Now add some water and knead lightly. Keep adding water as required and knead into soft but tight dough. Set aside and cover.

Now mash the Khoya and fry it in a kadai till it turns light brown in color.

Add sugar and cardamom powder into the khoya and mix well.

Add almonds, cashew, coconut and raisins. Fry for 2 minutes. Allow it to cool.

Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.

Fill half the round with the khoya mixture and with rose petal sweetened (gulkand).

Fold it and seal the round, twisting the edges inwards. Take care that the filling doesn’t ooze out.

Heat ghee in a pan and deep fry the gujiyas in batches on a medium flame.

When golden brown in color, drain and remove.

Arrange on a plate and cover with ChandiVerk and Pista

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Kali Gajar Ki Kanji

Gajar ki kanji or fermented carrot drink is a low calorie drink made with the main ingredient as black carrot. It is a nutritious drink that helps in digestion.

Cooking time: 5 min

Passive Time: 2-5 days.

Ingredients:

Black carrot 500gm

Mustard Seed Grounded 60gm

Red chilli powder 50gm

Rock salt 80gm

Asafoetida 30gm

Water 2lit

Preparation:

  • Boil water in a big container.
  • Wash and peel the carrot. Cut into batons and add Red chilli powder, rock salt and mustard seed powder to it. Put the carrot in the water and allow the mixture to cool down.
  • Take another container and make a smoke of asafoetida and ghee by using charcoal.
  • Put the mixture in the container to absolve the flavor of Asafoetidadhuwaar.
  • Put the mixture in an earthen pot and close from the top.
  • Keep the jar in the sunlight (In case, ample sunlight is not there then keep it at a warm place and allow it to ferment).
  • Judge the Kanji from its taste. If the taste turns sour, it is ready for consumption.

Tip: It takes upto 5 days for fermentation and stays good at room temperature.